Fruit N Nut Spice Bars Recipes

SOFT SPICE BARS

Steps:

• In a large bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture. , Spread into a greased 15x10x1-in. baking pan. Sprinkle with remaining sugar. Bake at 375° for 10-12 minutes or until lightly browned (do not overbake). Cool on a wire rack. Cut into bars.

FRUIT AND NUT BARS

Steps:

• Bring 1 cup water to boil in a medium suacepan along with the butter and dried fruit . Reduce to a simmer and cook for 5 minutes. Mix in the apple butter or apple sauce. Allow the fruit combination to cool 10-20 minutes. (Tip: Dried fruit can be quite sticky when chopping. Lightly spray your knife with cooking spray first and the task will go more quickly.).
• Mix together the flour, baking soda, spices and nuts in a bowl. Beat together the egg and egg whites. Add beaten eggs, vanilla, and fruit slurry to the bowl with the flour mix and stir until combined.
• Bake in 9 inch pan square pan at 350 degrees for 25 to 30 minutes.
• Allow to fully cool before trying to cut and serve.

BEST FRUIT AND NUT BARS

Steps:

• 1. Preheat oven to 325.
• 2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
• 3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
• 4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
• 5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.

FRUIT 'N' SPICE ROUNDS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; gradually add to the creamed mixture. Stir in the dates, raisins and walnuts. Cover and refrigerate for 2 hours or until easy to handle. , On a floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter dipped in flour. Place 1 in. apart on greased baking sheets. , Bake at 375° for 10-12 minutes. Remove to wire racks. Meanwhile, combine glaze ingredients until smooth; brush over warm cookies. Cool before storing.